Thai Chicken Salad With Peanuts And Lime Recipes

CHICKEN SALAD WITH PEANUT-LIME VINAIGRETTE

Chicken Salad with Peanut-Lime Vinaigrette image

Provided by Robin Miller : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound cooked chicken (from rotisserie chicken, leftover roast chicken, or from the deli section of the supermarket), cubed
1 cup diced fresh tomatoes
1/2 cup diced celery
1/4 cup diced red onion
1/2 cup Thai Peanut Sauce, recipe follows
1/4 cup light mayonnaise
2 tablespoons fresh lime juice
Salt and freshly ground black pepper
6 cups shredded lettuce
1/4 cup chopped dry-roasted peanuts
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce

Steps:

In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.)
Place the lettuce on 4 individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving.
In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
Yield: approximately 3 1/2 cups

Nutrition Facts : Calories 326 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 102 milligrams, Sodium 427 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 39 grams, Sugar 3 grams

THAI PEANUT CHICKEN

Thai Peanut Chicken image

Salsa and peanut butter "Thai" a whole new look and flavor to everyday chicken.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 6

Number Of Ingredients 8

Ingredients

1 cut-up whole chicken (3 to 3 1/2 pounds)
1 1/2 cups Old El Paso™ Thick 'n Chunky hot salsa
1/2 cup peanut butter
1/4 cup lime juice
2 tablespoons soy sauce
2 teaspoons grated gingerroot
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro

Steps:

Heat oven to 375°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place chicken, skin side down, in a single layer in pan.
Mix salsa, peanut butter, lime juice, soy sauce and gingerroot; spoon over chicken.
Cover and bake 30 minutes. Turn chicken pieces and spoon pan sauces over chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 415, Carbohydrate 11 g, Cholesterol 85 mg, Fat 2, Fiber 3 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 790 mg

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